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Ryan Riley's Marmite and Cheddar crumpets with tarragon mushrooms

Founder of Life Kitchen cookery school and cookbook Ryan Riley is live from his mobile kitchen cooking us a recipe that's been scientifically proven to amplify flavours - his marmite and cheddar crumpets, with tarragon mushrooms.

Marmite Cheddar crumpets with tarragon mushrooms

Serves: 2


2 crumpets

Unsalted butter, for spreading and frying

1 tsp Marmite

Olive oil

20g vintage Cheddar, grated

6 chestnut mushrooms, sliced

A few tarragon sprigs

1 tsp maple syrup

1 lemon, zest and juice

Salt and freshly ground black pepper


1. Toast the crumpets to your liking, then spread them equally with butter and then Marmite. Set aside.

2. Place a frying pan on a medium heat and add a glug of oil. When hot, add the cheddar in two little piles, keeping each pile in a rough crumpet-sized circle. Place one crumpet on top of each cheesy circle, Marmite-side downwards, and fry for about 2 minutes, until the cheese is melted, golden and crunchy. Invert the crumpets on to a plate, placing them cheese-side upwards, then set aside. 

3. Using the same frying pan, add the mushrooms with a little butter and a drop more oil. Fry on a high heat for about 5-6 minutes, until the mushrooms take on plenty of colour. Add the tarragon and cook for 1 minute, then add the maple syrup and the lemon zest and juice, and turn to coat everything evenly. Remove from the heat. 

4. Place one crumpet on a second plate. Top both crumpets with equal amounts of the mushroom and tarragon mixture, then season to taste and serve immediately.

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